Fun fact: I have at least 8 different songs I sing about pancakes on a regular basis. But really, anyone who knows me shouldn’t be surprised. I sing almost everything I do. Feeding my cats? There’s
a 100 songs for that. Driving over a bridge? There’s a song for that. Sad? No! Quirky and adorable? Obviously.
One ingredient that’s a must for my pancakes is almond milk, but somehow there’s no almond milk song (get on that, internet). Almond milk is perfect for pancakes because it’s lower in calories than regular milk and transforms what are basically dessert disks into a healthier food. I also love to buy the shelf stable variety, so there’s no chance I’m ever out of milk when a pancake craving strikes. Because honestly, I don’t think I’ve ever made pancakes without some kind of milk. And I’ve made a lot of pancakes.
I took advantage of the vanilla flavored milk to make extra vanilla-y pancakes. Adding extra vanilla, for me, always makes things tastes like funfetti, but there’s only so much vanilla extract you can add. If you go overboard, your pancakes just have a weird, alcohol (in a bad way) flavor. By combining vanilla extract with vanilla almond milk, there’s nothing but delightful vanilla flavor in a vehicle that’s acceptable to eat for breakfast even though it’s packed full of sprinkles.
This post is sponsored by Almond Breeze Almondmilk. I received free product for the purposes of review, but seriously guys I love this stuff. All opinions and text are my own.